Breakfast Burritos
Breakfast Burritos
Ingredients
- 12 eggs
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 pound ground sausage
- 1 red bell pepper, chopped
- 1/2 onion, chopped
- 10 tortillas, large
- 1 cup shredded cheese
Instructions
- 1
In a large bowl, combine the eggs, milk, salt, and pepper. Whisk these ingredients together until well combined and slightly frothy.
⏱️ 3 min
- 2
Place the ground sausage in a large skillet over medium-high heat. Cook, breaking it up with a spoon, until it is fully browned and no pink remains. Drain any excess grease.
⏱️ 8 min
- 3
Add the chopped red bell pepper and chopped onion to the skillet with the cooked sausage. Continue to cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min
- 4
While the sausage and vegetables cook, heat the olive oil in a separate non-stick skillet over medium heat. Pour the whisked egg mixture into the hot skillet and scramble until the eggs are cooked through but still moist.
⏱️ 5 min
- 5
Warm the tortillas according to package directions, either in a microwave, on a dry skillet, or in the oven, until pliable.
⏱️ 3 min
- 6
To assemble each burrito, lay a warm tortilla flat. Place about 1/4 cup of scrambled eggs in the center, followed by a generous portion of the sausage and vegetable mixture. Sprinkle with shredded cheese.
⏱️ 10 min
- 7
Fold in the sides of the tortilla, then tightly roll it up from the bottom to form a burrito. Repeat with the remaining ingredients.
⏱️ 5 min
- 8
For storage, wrap each finished burrito tightly in aluminum foil. Store them in airtight containers in the refrigerator for up to 3 days, or freeze for longer storage.
⏱️ 5 min
- 9
To reheat, remove foil (if applicable) and microwave one burrito for 1-2 minutes, or until heated through. If frozen, microwave for 2-3 minutes, flipping halfway.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Breakfast Burritos
- 12 eggs
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 1 pound ground sausage
- 1 red bell pepper, chopped
- 1/2 onion, chopped
- 10 tortillas, large
- 1 cup shredded cheese
Instructions
- 1
In a large bowl, combine the eggs, milk, salt, and pepper. Whisk these ingredients together until well combined and slightly frothy.
⏱️ 3 min - 2
Place the ground sausage in a large skillet over medium-high heat. Cook, breaking it up with a spoon, until it is fully browned and no pink remains. Drain any excess grease.
⏱️ 8 min - 3
Add the chopped red bell pepper and chopped onion to the skillet with the cooked sausage. Continue to cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
⏱️ 7 min - 4
While the sausage and vegetables cook, heat the olive oil in a separate non-stick skillet over medium heat. Pour the whisked egg mixture into the hot skillet and scramble until the eggs are cooked through but still moist.
⏱️ 5 min - 5
Warm the tortillas according to package directions, either in a microwave, on a dry skillet, or in the oven, until pliable.
⏱️ 3 min - 6
To assemble each burrito, lay a warm tortilla flat. Place about 1/4 cup of scrambled eggs in the center, followed by a generous portion of the sausage and vegetable mixture. Sprinkle with shredded cheese.
⏱️ 10 min - 7
Fold in the sides of the tortilla, then tightly roll it up from the bottom to form a burrito. Repeat with the remaining ingredients.
⏱️ 5 min - 8
For storage, wrap each finished burrito tightly in aluminum foil. Store them in airtight containers in the refrigerator for up to 3 days, or freeze for longer storage.
⏱️ 5 min - 9
To reheat, remove foil (if applicable) and microwave one burrito for 1-2 minutes, or until heated through. If frozen, microwave for 2-3 minutes, flipping halfway.
⏱️ 2 min